EXAMINATION OF FROZEN EGG PRODUCTS. 87 
egg over the sterile container ' which is to receive its contents, and 
with sharp, stout forceps, which have been sterilized in the flame, 
make a hole of sufficient size to allow the contents of the egg to drop 
into the container. Contamination from above is prevented by 
holding the egg with the acute pole down and making the stab from 
below. 
In this manner introduce the contents of the desired number of 
eggs into the container. Then thoroughly mix these eggs with a 
sterilized electric stirrer, like those used at soda fountains to mix eggs. 
SEPARATED YOLK AND WHITE. 
Clean each egg with brush, soap, and water, and immerse for 10 
minutes in 1:500 mercuric chlorid solution. Transfer with sterile 
erucible tongs to a small conical graduate or other convenient holder, 
acute pole uppermost. Remove the mercuric chlorid, and dry the 
egg by pouring over it first alcohol and then ether. Scorch the 
acute pole to kill spores that might remain. Immediately remove 
the egg from the graduate, holding it near the blunt pole and turning 
the acute pole down. The hands of the operator should have been 
thoroughly greased with vaseline to avoid contamination by bacteria 
that might rub oif during the handling of the eggs. With sharp, 
stout forceps which have been sterilized in the flame, make a hole 
about 4 centimeter in diameter in the acute pole. Contamination 
from above is prevented by holding the egg with the acute pole 
down and making the stab from below. Flame briskly the shell 
around the hole and put the egg, with the acute pole down, upon the 
flamed neck of a sterilized Erlenmeyer flask. Now heat the blunt 
end of the egg with a Bunsen flame, keeping a close watch on the hole. 
The heating expands the air in the air space, which expels the white 
of the egg. As soon as the yolk appears in the hole, interrupt the 
heating and tilt the egg from one side to the other to allow all of the 
albumen to run out. Then hold the egg over another sterilized 
container, and with a sterile platinum needle puncture the vitelline 
membrane. 
In this way collect the whites of the desired number of eggs in 
one container and the yolks m another. Finally thoroughly mix 
the whites with a sterile electric stirrer. The yolks are treated in 
like manner. 
BACTERIOLOGICAL EXAMINATION. 
Start the bacteriological examination immediately after the taking 
of subsamples, all determinations being made on the gram basis. 
After melting a subsample by partially immersing the contamer in ~ 
1 A thoroughly cleaned Mason jar which has been sterilized in the autoclave with rubber ring and 
cover in place makes a good container. 
